Cheese Stixs

Snacking is not big with me anymore. But I will still make these tidbits for adding to a meal! Making good use of buttermilk biscuit frozen dough.

Parmesan and Herb Cheese Straws

Recipe courtesy of joythebaker.com

adapted from Shutterbean

makes about 16 straws

1 large egg, beaten

few dashes of hot sauce

1 sheet frozen puff pastry, thawed but still cold.

1/3 cup Parmesan cheese

2 tablespoons chopped shallots

1 tablespoon minced fresh thyme

coarse ground black pepper

coarse sea salt

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and set aside.

Unfold puff pastry on a lightly floured work surface and roll out just slightly.  The puff pastry should measure about 10×12-inches.

In a small bowl, whisk together egg, hot sauce, and a splash of water.  Brush the egg wash over the surface of the puff pastry.  Sprinkle pastry with cheese and herbs, coarse pepper, and a bit of salt.  Use the rolling pin to gently roll and press the toppings into the puff pastry.

Using a floured knife or pizza cutter, cut pastry lengthwise into about 1/2-inch strips.  Hold each end of the pastry and twist several times.  place the twisted pastry on the prepared sheet, about 1-inch apart.

Bake for 12 to 14 minutes, until puffed and golden brown.  You may want to take the baking cheese straws out halfway through baking to flip.  Allow to cool on the pan for 10 minutes before placing in a large glass to serve.

Cheese straws will last, in an airtight container at room temperature, for up to 3 days.  They’re really best within a day of baking.

Recommendations:

I’ve been wanting to make these for awhile and intended on making them from scratch, meaning I wanted to make the dough myself. Nevertheless I had this dough in my freezer and wanted to put it to good use rather than just sticking them in the oven as is. This dough was a bit difficult to deal with. It continuously shrank as I was rolling it out and I had to really work with it to stretch it out enough to be seasoned. The seasoning was simple enough and adding to it to the dough was easy. Keeping the dough from trying to roll out of twist was another challenge. Finally, I had to try to pinch it to keep from unraveling in some cases it worked in others not so much. Either way they turned out beautiful and would compliment any Italian dinner, with nice gravy to swoon.

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This entry was published on March 1, 2012 at 3:53 am and is filed under Appetizers, Side Dishes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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